Turkish Red Bean Salad | Kırmızı Fasulye Salatası

Drain the kidney beans in a colander, rinse thoroughly under cold water, and drain well.

Toast the walnut kernels in a small pan without oil over medium heat for 2–3 minutes until fragrant. Then roughly chop and allow to cool.

Halve the red onion and slice into thin half-rings. Place the onion strips in a small bowl, sprinkle with a pinch of fine table salt, and gently knead with your hands for 1 minute so they become mild and tender.